quotes

Wednesday, May 30, 2012

Take some time today to find a poem you like and enjoy reading it with your favorite cup of tea or coffee. Perhaps if you are feeling ambitious to cook this recipe might work for you.

Mixed Fruit Cobbler

with buttery-orange cookie crust

Cook’s
notes: This recipe comes
CuisineAtHome.com June 2012. The original recipe was called Blackberry Cobbler.
Since I used most of my blackberries on two previous recipes I decide to mix it
up a bit and used four different kinds of fruit. The crust mixture is generous
so consider using only ¾ of the dough for this cobbler. The recipe called for
using an oval baking dish 2-1/2 qt. size which I did not have so used a 9 inch
square pan. I have adapted some of the ingredients from the original recipe.

Walt Whitman worked as a teacher,
printer, journalist and during the Civil War a volunteer in military hospitals
in Washington, D.C. He published the first edition of Leaves of Grass, a
volume of 12 untitled poems with the hopes this book of poetry would be enjoyed
not only by scholars but by everyone. The work went through various editions
throughout his entire life. The last edition contained more than 300 poems. Leaves
of Grass is one of the world’s most famous literary works. His voice was
the voice of America. He led a change in America during the 19th
century to write poetry that could be understood and enjoyed by everyone, poems
of freedom that celebrated the common man.

Walt Whitman became a great
admirer of President Lincoln during the Civil War. After Lincoln was shot and
killed Whitman wrote this poem O Captain! My Captain! in the president’s
honor. This poem compares Lincoln to
the captain of a ship. The following is the first of the three stanzas.

Tuesday, May 29, 2012

Julia Child was an American chef, author and television personality. She is recognized for introducing French cuisine to Americans. She lived to be almost 92. When asked what she attributed her longevity to she said, "Red meat and gin."

One of my favorite Julia quotes is "Always remember if you're alone in the kitchen and you drop the lamb, you can always pick it up, who's going to know." Channeling Julia is a blog written by Julie Powell. http://channelingjulia.blogspot.com/Her first blogs profiled 365 days of cooking of over 500 recipes from Julia Child's book Mastering The Art of French Cooking. Her blog later became a book and ultimately a movie titled: Julie and Julia in 2009 with Meryl Streep. As I began to compile some of my favorite sauces I couldn't help but think about Julia and her infamous sauces she made with lots of butter. This Bearnaise Sauce was one of her signature recipes. As I looked over the ingredients I can see how much our cooking choices have evolved over the years.Ingredients:1/4 cup dry white wine1/4 cup white wine vinegar1 TB. shallot1 TB. dried tarragon3 egg yolks 2 sticks of butter2 TB. fresh tarragonif you want to proceed to directions for this sauce follow this linkhttp://www.foodnetwork.com/recipes/sara-moulton/bearnaise-sauce-recipe3/index.html

Strawberry-Rhubarb
Sauce

Ingredients:

4 cups of rhubarb-cleaned
and diced

2 cups of
strawberries-sliced

2/3 cup sugar

1 tsp. cinnamon

2 tsp. cornstarch

Pinch of salt

½ cup water

1 TB. lemon juice

3 TB. orange juice

Directions:

Mix sugar and cinnamon

Toss rhubarb with
sugar/cinnamon and let sit in a pan for 20 minutes

Add water and cook on medium
heat till sugar dissolves

Add strawberries and simmer
about 15 minutes

Mix cornstarch with lemon
juice and 3 TB. orange juice

Add to fruit mixture and
cook till thick on a medium low heat

Optional: 2 drops of red food
coloring

Serving suggestions:serve over cheesecake or angel
food cake or shortcakes/biscuits

Raspberry Sauce

Ingredients:

¼ cup sugar

2 TB. tapioca

1 package frozen sweetened
raspberries, thawed in the juices from the box

1 pint of fresh raspberries

½ cup water

1 cinnamon stick

1/8 tsp. salt

dash of nutmeg

1/8 cup lemon juice

1 TB. butter

Directions:

In a large saucepan, combine
sugar and tapioca

Add one package of
raspberries stir to coat

Let stand 15 minutes

Stir in water, cinnamon
stick, salt and nutmeg

Bring to a slow boil
stirring occasionally

Remove from heat and add
lemon juice and butter

Add pint fresh raspberries

Cool at least 15 minutes
then refrigerate

Remove cinnamon stick before
serving

Serving Suggestions: serve over ice cream or white
cake or cheesecake or shortcakes

Chocolate Sauce

Ingredients:

1-cup heavy whipping cream

1/3-cup sugar

1/3-cup light corn syrup

12-oz. bittersweet chocolate
cut in ½ inch pieces

Pinch of salt

1 tsp. vanilla

2 TB. Kahlua or Grand
Marnier or rum

Directions:

Combine the cream, sugar and
corn syrup in a saucepan and place on low heat

Bring to a boil, stirring
often

Off heat head chocolate and
shake pan to submerge chocolate in hot liquid

Let stand 3 minutes until
chocolate melted, then whisk smooth

Whisk in salt and vanilla
and liqueur or rum

Store sauce in a tightly
covered jar and refrigerate. Reheat over simmering water before serving

Serving suggestions:serve over ice cream, chocolate
cake

Bourbon and Brown
Sugar Barbecue Sauce

Recipe from Bon Appetit magazine June 2011

Ingredients:

1-cup ketchup

½ cup bourbon

3 TB. brown sugar

3 TB. light molasses

3 TB. apple cider vinegar

2 TB. Worcestershire sauce

1 TB. soy sauce

1 TB. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

½ tsp. crushed red pepper
flakes

½ tsp. ground black pepper

Directions:

Bring all ingredients to
boil in a saucepan over medium heat. Stir occasionally

Reduce heat, simmer until
sauce is reduced to 2 cups stirring often about 10 minutes

Monday, May 28, 2012

I wasn't too sure about my new NiteDawg LED Light Up Dog Collar gift. I ask you, why do Mr. C and Mrs. S need to know where I am 24/7 ? Lake life is so much better when you can roam freely be unnoticed. You'd think I was some dangerous dog on the loose that they need to keep track of my whereabouts.

Really look at me in this picture below. I am resting comfortably enjoying a holiday campfire.

Do I look like a menacing threat to the neighborhood? Is it really necessary I am visible for over 1,000 feet? Shouldn't I be able to roam the brush and woods on my own without someone tracking me?

Well...still not sure this was a necessary accessory. At least I know wearing my festive collar I will fit right in for my neighbor's fireworks display tonight! Love, Bella

Saturday, May 26, 2012

In a recent post on Margaret Wise Brown I posed the question Does anyone remember what was the rest of this first sentence In the great green room from the book Goodnight Moon ?Do not want you to lose any sleep over this so here's the answer...there was a telephoneand a red balloonsecond page reads...and a picture ofthe cow jumping over the moonand the three little bears sitting on chairs.

-------------------------------------------------------------

I am sorry to say that Peter was not very well during the evening.

His mother put him to bed and made some chamomile tea;and she gave a dose of it to Peter! "One table-spoonful to be taken at bed-time."

But Flopsey, Mopsey, and Cotton-tail had bread and milk and blackberries for supper.

This ending from the book Tale of Peter Rabbit by Beatrix Potter

Too bad Peter was naughty and didn't feel well and had to miss having yummy blackberries for supper. But we don't have to miss out (that's assuming we have been good and did not get into mischief :). The stores had plenty to choose from and even running a sale. So with a couple of pints I decided to try out a few ideas.

The bowl of blackberries above was sprinkled with 1-1/2 TB. Grand Marnier. I covered it with plastic wrap then refrigerated the berries for 2 hours. Great for a simple dessert or with your morning cup of tea.

On May 21 I posted a recipe for Blackberry/Mustard sauce used for London Broil. I updated the recipe and reposted it for May 21. In the recipe I decreased the amount of mustard to 1 tsp. and added 2 TB. of fresh juice from an orange and used 2 TB. brandy. With the sauce makeover I decided to try it as a dessert item. After the sauce cooled in the refrigerator for an hour to set, I served it over ice cream.It paired very well with ice cream.

Recently had this Chicken Blackberry Salad at a friend's house for lunch. I took this photo before I devoured it. The salad was quite delicious and seemed easy to prepare.

Ingredients:

cubed chicken (time saver use rotisserie chicken from the deli) another option is to grill chicken pieces and place on top of mixed greens

Friday, May 25, 2012

Cooking chicken, fish or shrimp with vegetables in a sealed steamed parchment bag a.k.a. en papillote is becoming more popular. On the May 13th posting I wrote about cooking walleye in parchment paper. This method may look fancy and time consuming but really these cute little bundles are a breeze to put together. Your company will think you spent more time in the kitchen assembling this than you actually did.I found the following recipe that called for using Chinese 5 spice powder, shrimp, snap peas and peppers. Follow this link for recipehttp://www.eatingwell.com/recipes/five_spice_shrimp_vegetable_packets.html?section=comments

BonAppetit magazine June 2012 featured an article using parchment paper to create bundles to grill or bake.I tried salmon with lemon, white wine, herbs and zucchini. If I would have had peppers on hand would have added them.1. First cut parchment paper to 14 x 12 piece. Fold paper in half and cut into a heart shape.2. Arrange vegetables, herbs on one side of heart shape paper. Top with fish ( I used salmon)3. Add splash of wine, olive oil or butter (this keeps fish moist and creates a sauce)

3. Brush the edges of the paper with beaten egg white for a tighter seal if desired.4. Working from one end begin tightly folding the open edge of the paper.

5. Continue folding the paper's open edge to form a seal. Transfer packet to a rimmed baking sheet and bake or place directly on the grill.

_________________________________________

Ralph Waldo Emerson

May 25, 1803-April 27, 1882

American essayist, lecturer and poet"Live in the sunshine,swim in the sea,drink the wild air."

It was no surprise when I held up the book Goodnight Moon a buzz rang out in the kindergarten room. Excited voices "Oh, I have that book," "I know that story" " My dad reads that to me."

Amazing the popularity of this book still after some 65 years. Today we were celebrating the birthday of a woman who was on the cutting edge of innovative ideas in the field of publishing children's books. Note that five year olds will get into celebration mode with the promise of a treat:)

Margaret Wise Brown was one of the pioneers of children's literature. Before she arrived on the picture book publishing scene fairy tales and fables dominated the world of illustrated stories. She wrote with the then new idea that children would rather read about their own lives instead of fairy tales and fables. She never had any of her own children but had the unique ability to see the world through a child's eyes. Brown was once quoted as saying "I wish to write a story that would seem absolutely true to the child who hears it and to myself."

Brown was a New York socialite who lived life to the fullest mingling with the famous and the royals. Stories about the energetic Brown show her to have lived an extravagant and adventuresome life. I especially enjoyed reading a story about the time when Brown bought an entire street vendor's cart of flowers and threw herself a party to celebrate her first royalty check. Each subsequent book Brown sold she would then purchase a coat, car or airplane ticket to Europe to celebrate.

Her dual role of author and publisher gave her a platform to make significant changes in the publishing world of children's books. She pushed for changes in payment practices for authors and illustrators. She insisted her artists receive the same royalty as she did for a book. She also was passionate about wanting stories for children affordable to all children. So she penned many stories for Golden Books.

Brown died suddenly and unexpectedly at the age of 42. It really is quite amazing in her short career she published over 36 books. Many are still popular today which include: The Important Book, The Noisy Series and the beloved Runaway Bunny.

Question for you...Can you finish the sentence on the first page of Goodnight Moon ...In the great green room...

Monday, May 21, 2012

This photo was taken near Ely, MNAfter finding this Anne Frank quote I choose this photo because I imagined if Anne could escape the chaos of her life she would sit on the bluffs and drink in the solitude. Perhaps she might even write in her diary.

Wishing you a grand week with some easy recipes for your upcoming Memorial weekend cooking:)

London
Broil with Blackberry Mustard Sauce

Sauce
recipe adapted from Southern Living May 2010

Cook’s note:
This sauce also works well with pork tenderloins and chicken

Saturday, May 19, 2012

The first graduation party invite of the season recently graced my mailbox. Having hosted a few graduation parties myself over the years I know how much work is involved planning the perfect event.

Figuring out what to feed a crowd for some can be a dilemma. I am posting some recipes you might find helpful for your planning if you are on the hosting end. All the following recipes can be made days ahead. Some have been previously posted but work well with large numbers.

Texas Sheet Cake

Ingredients

1 stick of butter

1 cup of freshly brewed coffee

¼ cup unsweetened cocoa

2 cups flour

2 cups sugar

1 tsp. baking soda

2 eggs beaten

1/2-cup buttermilk

1 tsp. cinnamon

1 tsp. vanilla

¼ tsp. salt

½ cup oil

optional- 1/8 cup Kahlua

Icing

¼ cup butter

3 TB. unsweetened cocoa

9 TB. milk

2-1/2-3 cups powdered sugar

1 cup chopped pecans

Directions:

Melt butter in saucepan then add cocoa and
coffee

Bring mixture to a boil and set aside

In a bowl combine flour, sugar, salt, soda and
pour into hot cocoa mixture stirring with a wooden spoon to mix well

In another bowl beat eggs and add in
buttermilk, oil, cinnamon, vanilla and Kahlua

Beat well and pour into chocolate/flour mixture

Pour into a greased 13 x 9 pan or a jellyroll
pan with sides

Bake 375 for 25 minutes for a 13 x 9 pan or
bake 400 for 20 minutes if using a jellyroll pan

About Me

I am ever ready to try new activities, explore different regions, and willing to take on challenges. I have a elementary and middle school teaching background. Over the years I have presented workshops to teachers on literature, creative writing, and science. Some of my special interests include; writing, poetry, picture books, reading biographies, trying new recipes, traveling to new places, being at the lake, but most of all enjoying time with my family and friends.